have used the Pungo on 4 bottles. Changed the cartridge on bottle 5. Works great and no deterioration. Count me happy. No screw top experience yet. Haven’t used the pin yet. I just leave the Pungo attached to a bottle. Two weeks is the longest I have kept a bottle. Easy to use, pours well.
Got an email from Burt this morning and it looks like there’s a Pungo in my near future. Looking forward to trying it out. I’ll be a somewhat casual user, tapping one bottle to drink over the course of a few days or a week for weekday dinners. I’ll feel better about opening better bottles for this purpose, instead of low-end stuff that I know I’ll be dumping after a day.
I’m on my third bottle with the Pungo and am really happy so far. I love the control you have with the trigger versus the Coravin. First bottle was a 99 Leflaive. I enjoyed a couple ounces a night over a ten day period and it was perfectly fresh the entire way.
What’s the trade-in value on my Coravin?
I’ve been using one for the past 2months and very happy with my purchase. Overall have tapped 15bottles with usual length of 3-7 days. One cartridge seems to last 5bottles or so. Very easy to clean and use. I have noticed no degradation or perceivable difference. I have yet to use the stopper or pins. For my short term preservation needs it is fantastic.
a side benefit of this device is that one can easily tell a bottle has been Pungoed–unlike the Coravin which has a much smaller needle diameter. Makes the bottle easy to find and impossible to sell.
For whites and younger reds, I love it. Older reds w sediment are harder to pour without getting sediment in the glass, but it is possible.
Are any of you storing the bottles on their side once you’ve Pungo’d them? My cabinet doesn’t really have space to stand a bottle up, so my concern would be seepage around the needle.
How do you keep the sediment out?
Great question, which I was wondering as well since I’ll be using this on older reds. I was thinking I would need to still strain through cheesecloth, but I was more worried about the needle getting clogged with the sediment.
place bottle in wine cradle and, with a little effort, place Pungo while bottle in cradle. Use while in cradle where sediment remains on down side of bottle. Not a perfect solution, but probably adequate for much of the bottle.
Yes, I’ve been storing in racks without trouble.
Used my new Pungo yesterday for the first time. I tried it with a wine that I’m familiar with, the 2010 Guigal Cotes du Rhone. After pouring the glass and trying it, I realized that wines requiring some aeration will not show well using the Pungo unless you plan in advance to allow the pour to air in the glass. The first pour was somewhat shut down and not showing much of anything. The second pour today wasn’t tasted until 15-20 minutes after the pour and the wine showed much better, more to what I expected from the wine. The notes are in [urlhttp://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106164]this thread[/url].
Has anyone else run into this and if so, what’s your method for working around it?
Dumb question but would keeping the bottle upside down work, i.e. would sediment settle below the needle height, or would the turbulence of a pour disturb it?
might work, but for wines w fine sediment, would need a couple weeks upside down before trying and your Pungo is out of action all that time.
Not unexpected, but I do know kind of what you mean as I also have thought a few glasses were tighter than if just popped and poured. I just give it an aggressive swirl and let it sit.
I would like to buy one. Can either of the inventors just PM me with payment instructions?
Has anyone tried Pungo with Port?
Now that the weather has turned cold, there are times I would like just a small glass of port (as would my wife), and the Pungo could be perfect for this, or would old port have too much sediment?
Also curious about Sauterne , sediment should be less of an issue here.
Thx
I had to think about this before replying. I decided I wouldn’t use my Pungo on port, because port really needs aeration time to come around properly. I’m mostly drinking ports from the '70s and '80s now, and they all need at least 4-8 hours of air after decanting to show their best, and many continue to evolve into the second day. The concept of the Pungo doesn’t work with that kind of air time being needed.
Sauternes is another story. I could see using a Pungo on a Sauternes. Older wines, meaning '50s and earlier, still need air time to get rid of bottle stink that’s frequently found in these wines, but that usually blows off in about 30 minutes. That’s about the time I would need to chill the glass of Sauternes to get it at the right temperature, unless you happen to be storing the Pungo’ed wine in your cellar.
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